Roasted Steakhouse Rub Tenderloin Roast

Our newest Beef Tenderloin Roast with a Roasted Steakhouse Rub is sure to impress. A smoky espresso base creates a rub that is out of this world! We've added garlic, onion and chipotle pepper to really make it sing. Robust with just the right hint of roasted goodness, this tenderloin is a true standout.

Wet aged up to 28 days

Average serving size: 8oz per person. Petite serving size: 6oz per person.

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Preparing Chateaubriand - Also called Beef Tenderloin Roast

Rub meat with softened butter then sprinkle with Kansas City Steak and Prime Rib seasoning or coarse salt. Place meat fat side up on a rack in a shallow roasting pan. Do not add water or cover. Roast in 450 degree oven until the meat thermometer registers 135 (about 30 minutes). Beef Tenderloin is best when cooked to rare or medium doneness. Well done is not recommended because the meat becomes dry and has less flavor. Allow roast to rest for 10 minutes before slicing.

Internal temperatures: how to measure doneness

Rare
120 – 130 degrees

Medium rare
130 – 140 degrees

Medium
140 – 150 degrees

Note: temperatures given are 5 to 10 degrees below desired temperature because the roast will continue to cook for some time after removal from the oven